Sauerkraut quiche with ham, leek and cherry tomatoes

Name: Sauerkraut quiche with ham, leek and cherry tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 75 g cherry tomatoes; 1 can(s) (425 ml) Wine sauerkraut; 2 Eggs (size M); 200 g ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 5 TABLESPOONS Oil; 100 g savoury ham nuggets; 4 TABLESPOONS Milk; 100 g Low-fat curd; 200 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
75 g cherry tomatoes
1 can(s) (425 ml) Wine sauerkraut
2 Eggs (size M)
200 g ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
5 TABLESPOONS Oil
100 g savoury ham nuggets
4 TABLESPOONS Milk
100 g Low-fat curd
200 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into thick slices. Wash and halve the tomatoes. Put the sauerkraut in a sieve and drain. Whisk eggs and sour cream, season with salt, pepper and nutmeg
2
Pre-cook leek in salted water for about 2 minutes, then drain in a sieve. Heat 1 tablespoon of oil in a pan. Fry the sauerkraut for 3-4 minutes. Add leek, ham and tomatoes, season with salt and pepper. Put sauerkraut aside
3
Mix milk, salt, 4 tablespoons of oil and quark. Mix flour and baking powder and sieve over it. Knead to a smooth dough with the dough hooks of the hand mixer. Grease a tart mould (24 cm Ø, with lift-off base). Roll out the dough round (approx. 26 cm Ø), place in the form and press down. Spread the sauerkraut mix over it and pour the glaze over it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-40 minutes